Apple Oatmeal Muffins

We have been on a muffin kick lately! I can’t even guess how many muffins we’ve made recently but I can tell you we love them! Our newest favorite is Apple Oatmeal Muffins!

Apple Oatmeal Muffins

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If you’ve ever made my Banana Bread, you’ll love this recipe too. They use the same base ingredients but the diced apples, cinnamon and oats help it transform into a muffin that deserves it’s own accolades.

I’ve tested this recipe with whole wheat pastry flour and whole wheat flour. Whole wheat pastry flour is my favorite (it’s my favorite in all my baked goods) but the whole wheat flour was good too, just a little dryer. I’ll be testing it with unbleached white flour soon and I’ll update this post.

Apple Oatmeal Muffins

The oats make these muffins less dessert like and more hearty. The bananas, apples, apple sauce and sugar give it a nice sweetness, but they are not overly sweet. 

I prefer the muffins fresh out of the oven but we’ve exercised self control to enjoy them for a few days and they still taste great! 

Apple Oatmeal Muffins

If you are looking for a breakfast on the go, a mid day snack, or even a healthy dessert, this Apple Oatmeal Muffin is for you! I grabbed one on the way to church on Sunday and didn’t even make a mess! Did you know I’m a messy eater? Thankfully these muffins hold together well. 

Apple Oatmeal Muffins

Ingredients

  • 1 cup apple sauce
  • 1/2 cup sugar
  • 2 ripe bananas
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup diced apples
  • 1/2 cup rolled oats
  • 1 1/4 cup whole wheat pastry flour

Do

  1. Preheat oven to 350 degrees.
  2. Mix apple sauce and sugar together.
  3. Add 2 smashed ripe bananas and stir together.
  4. Add the salt, baking soda and cinnamon and give it a good stir.
  5. Mix in the diced apples and the rolled oats.
  6. Pour in the flour, adding a little at a time and stirring to incorporate before adding more until it is all mixed together. If it seems too dry you can add little plant-based milk. Add in 1 tablespoon at a time so you don’t use too much.
  7. Prepare your muffin pan. If your pan sticks you’ll want to use a little cooking spray. If you have a nonstick pan you won’t need to. Scoop batter into a muffin pan. I use about 1/4 cup of batter in each. 
  8. Bake for 15 minutes. Test for doneness by inserting a toothpick into the center of the muffin, it’s done when it comes out clean.

These muffins can be stored at room temperature in an air tight container for a few days. 

Yield: 12

Apple Oatmeal Muffins

Apple Oatmeal Muffins

These plant-based muffins are easy to make and delicious! Your family will love these muffins.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 cup apple sauce
  • 1/2 cup sugar
  • 2 ripe bananas
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup diced apples
  • 1/2 cup rolled oats
  • 1 1/4 cup whole wheat pastry flour

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream apple sauce and sugar together.
  3. Add 2 smashed ripe bananas and stir together.
  4. Add the salt, baking soda and cinnamon and give it a good stir.
  5. Mix in the diced apples and the rolled oats.
  6. Pour in the flour, adding a little at a time and stiring to incorporate before adding more until it is all mixed together. If it seems too dry you can add little plant-based milk. Add it 1 tablespoon at a time so you don't use too much.
  7. Prepare your muffin pan. If your pan sticks you'll want to use a little cooking spray. If you have a nonstick pan you won't need to. Scoop batter into a muffin pan. I use about 1/4 cup of batter in each. 
  8. Bake for 15 minutes. Test for doneness by inserting a toothpick into the center of the muffin, it's done when it comes out clean.

Notes

These muffins can be stored at room temperature in an air tight container for a few days. 

You can use white flour, whole wheat flour, or whole wheat pastry flour but whole wheat pastry flour gives the best outcome.

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I can’t wait to hear what you think of these muffins? They remind me of the apple cinnamon oatmeal packets I would eat as a kid! The secret is to dice the apples really really tiny!

Apple Cider Bread

We love quick breads and muffins. Banana Bread has long been a favorite but I know a lot of people who can’t tolerate bananas. I thought apples would be the next best thing. I created a recipe with all the flavors of spiced apple cider in a simple quick bread, Apple Cider Bread.

Vegan Apple Cider Bread

This recipe is perfect for an after school snack or to have on hand for when you want just a little something extra. Tell me I’m not the only one who likes a little snack when the kids finally get in bed.

My boys love Apple Cider Bread. This loaf disappeared in about two days.

Vegan Apple Cider Bread

It’s not strictly a fall or holiday recipe but the spices, and citrus zest definitely remind me of Thanksgiving and Christmas.

Apple Cider Bread

Your family will enjoy this oil-free, vegan sweet bread recipe. Serve it with fruit and a cup of coffee or apple cider for a tasty snack.

Vegan Apple Cider Bread

Apple Cider Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Quick Bread
Serves: 12
Ingredients
  • 2 cups all purpose flour (or an all purpose gluten-free baking blend)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 Tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon sea salt
  • Egg replacer + water to make two vegan eggs
  • 1 cup apple juice
  • zest + juice from one orange
  • zest + juice from one lemon
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees. Use parchment paper or cooking spray to prepare a loaf pan.
  2. In a small bowl or cup, mix egg replacer and water together to make vegan eggs. Set aside to thicken.
  3. In a large mixing bowl, stir all dry ingredients together.
  4. In a small bowl, mix the vegan eggs, apple juice, citrus juice and zest and vanilla together.
  5. Pour wet ingredients into dry ingredients and stir well.
  6. Pour batter into your loaf pan and bake for 50 minutes.

 

Gluten-Free Pumpkin Muffins

Sometimes it’s hard to tell the difference between my breakfasts and desserts! I usually like a sweet breakfast and these Pumpkin Muffins makes them perfect for the morning.

Gluten-Free Pumpkin Muffins

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I’ve always had a sweet tooth. When I was a kid I’d often get donuts or sugary cereal for breakfast. I clearly remember going to the donut shop and getting a long John and a can of coke. Even when I make a savory breakfast, like my Breakfast Hash, I’ll want something sweet to follow.

I created these Pumpkin Muffins because I’m yearning for the cooler temperatures of fall. I didn’t want them to be super sweet and only appropriate for dessert. I wanted these Pumpkin Muffins to be a bit heartier and suitable for breakfast, even for people without a sweet tooth like me.

Pumpkin Muffins that are gluten-free

With or Without Chocolate Chips

With chocolate chips the Pumpkin Muffins are a decadent dessert. Without chocolate chips they are a delicious breakfast that pairs well with fruit and a cup of coffee (for the grown ups).

My husband is not a fan of chocolate so I’ll often scoop out half of the batter then pour chocolate chips into the remaining batter so we are both happy.

Allergy-Friendly Pumpkin Muffins

Allergy-Friendly

Like most of my recipes, these muffins are allergy-friendly. They are gluten-free, dairy-free and nut-free. I use a gluten-free flour blend from Jewel’s Bakery (but you can use your favorite gluten-free blend) and dairy-free chocolate chips. I also use a peanut butter substitute. It has the look and feel of peanut butter and tastes comparable considering there are not nuts. It’s perfect for families with a peanut allergy.

Gluten-Free Pumpkin Muffins

We’ve been enjoying these muffins for breakfast, after school snacks and desserts. You can’t really go wrong with these Pumpkin Muffins!

Pumpkin Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffins
Serves: 12
Ingredients
  • ½ cup Peanut Butter alternative (or peanut butter if you don't have an allergy)
  • 1 15 oz can of pumpkin
  • ½ cup plant-based milk
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1½ cups gluten-free flour blend
  • ½ cup chocolate chips (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Measure out ½ cup peanut butter alternative into a microwave safe bowl and microwave it for 20 seconds.
  3. Pour in the 15 oz can of pumpkin and plant-based milk, stir very well.
  4. Dump in the sugar and vanilla then stir again.
  5. Sprinkle all of the spices, salt, and baking soda into the batter.
  6. Pour in the gluten-free flour blend and mix everything together. After everything is mixed together you may add chocolate chips if desired.
  7. Spray cooking oil into muffin pan and scoop batter into muffin cups.
  8. Bake for 30 minutes (you can test at 25) but allow to cool for 10 minutes at least.

 

Strawberry Banana Muffins

My youngest son has been picky about breakfast lately. He isn’t interested in anything quick or easy, except fruit. Muffins are just about the only thing he will happily eat, especially these Strawberry Banana Muffins.

Strawberry Banana Muffins gluten-free and plant-based

A while ago I gave up on gluten-free baking. It was hard and it wouldn’t always turn out the way I wanted. After speaking with some expert bakers at last years Food Allergy Bloggers Conference I worked up the nerve to start again. Except this time I decided to stick to gluten-free all purpose baking mixes. After all, I don’t need to reinvent the wheel.

Strawberry Banana Muffins gluten-free and plant-based

If you struggle with gluten-free baking too I recommend getting an all purpose mix and giving it another try. I used Jewel’s mix.

These muffins are perfect this time of year when strawberries are in season but you can also use frozen strawberries. To use frozen strawberries just run them under cold water to defrost them and let them sit and drain (I used a small strainer) while I mixed up the rest of the ingredients.

Gluten-Free Strawberry Banana Muffins

Strawberry Banana Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffins
Serves: 12
Ingredients
  • 2 bananas (plus more listed below)
  • ½ cup sugar
  • 1 tsp vanilla
  • ½ cup plant-based milk
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1¾ cup gluten-free all purpose flour baking mix
  • 2 cups diced strawberries
  • ½ cup diced bananas
Instructions
  1. Preheat the oven to 350 degrees. Prepare your muffin pan by using a spray oil or parchment liners.
  2. In a large bowl, mash 2 bananas, then add in sugar, vanilla and plant-based milk. Mix well.
  3. Add in baking soda, salt and gluten-free flour blend and stir to combine.
  4. Fold in half a diced banana and the diced strawberries.
  5. Scoop in equal parts into the muffin tin.
  6. Bake for 30 minutes. Check for doneness and bake for 5-10 more minutes if needed.
  7. Allow to cool before serving.

Strawberry Banana Muffins gluten-free

Because of the strawberries these muffins will be really soft, and somewhat gooey on the inside. The strawberries “cook down” and leave hollow spots. They taste delicious and get this, they even freeze well.

Strawberry Banana Muffins gluten-free and gluten-free

They aren’t the cleanest but if you don’t mind licking your fingers you won’t mind. I wouldn’t eat them in the car on the way to work though.

If you missed my Cinnamon Swirl Banana Bread I think you should try it! Check out my bread and muffin page for more great recipes.

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Cinnamon Swirl Banana Bread

One of our family’s all time favorite recipes is Banana Bread. Our old family recipe is delicious but it is made with wheat. I have a gluten-free banana bread recipe but it wasn’t as close to the original as I wanted (maybe because it was refined sugar-free).

Gluten-Free, Vegan Banana Bread that is perfect for brunch, snack or to share with friends.

I found Jewel’s all purpose gluten-free mix and tried my regular recipe. It’s a cup for cup mix but I decreased the flour by 1/2 a cup compared to my original recipe, everything else stayed the same. I wanted to change it up a bit so I went for a cinnamon swirl.

The great thing about this recipe is it always impresses. Enjoy it at brunch, breakfast, dessert and potlucks.

Banana Bread

Cinnamon Swirl Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 servings
Ingredients
  • 1 cup apple sauce
  • ½ cup sugar
  • 3 ripe bananas
  • ¼ cup plant-based milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1½ cup Jewel's gluten-free all purpose baking mix
  • 1 tablespoon cinnamon
Instructions
  1. Preheat oven to 350 degrees and prepare a bundt pan with non-stick spray.
  2. In a large bowl mix apple sauce and sugar.
  3. Add bananas and smash with a fork.
  4. Pour in plant-based milk and vanilla and stir.
  5. Sprinkle baking soda and salt then dump in Jewel's gluten-free all purpose flour mix.
  6. Stir everything together then scoop out about 1 cup into another bowl. Add one tablespoon of cinnamon to the bowl and stir.
  7. Pour the regular batter into the bundt pan. Then add spoonfuls of the cinnamon batter on top Swirl gently.
  8. Bake at 350 for 40 minutes or until done.
  9. Allow to cool completely before serving.

We love making banana bread in bundt pans because they are so pretty and the whole in the middle helps them cook more evenly. You can make these into muffins, just cook for 15-20 minutes instead.

gluten-free vegan banana bread

If you try this recipe with a different cup for cup mix let me know which one’s work for you.

See more recipes like this on my Breads and Muffins Page.